Bonfire:
A Midsummer Robata

The hottest weeks of the year call for the boldest grill. Peak-summer robata arrives in full festival spirit — boisterous, smoky, and unapologetically fun. Binchotan burns impossibly hot and remarkably clean, coaxing deep char and concentrated flavor from everything it touches. Dark cuts of chicken take center stage — thighs, skin, and cartilage kissed by flame until tender and caramelized. Earthy mushrooms blister at the edges, soaking up the smoke and heat. Street-style vegetables round out the skewers — charred, simple, and deeply satisfying. It's the kind of eating that belongs outdoors, under lantern light, with good company. Summer at its most alive, hot off the binchotan.